Swedish Meatball Pasta BakeThis ultimate comfort food mashup combines the rich, savory, cozy flavors of classic Swedish meatballs with the easy, cheesy, crowd-pleasing nature of a baked pasta. Tender egg noodles are tossed in a creamy, buttery mushroom-beef gravy, loaded with tender homemade meatballs, and baked under a blanket of bubbling mozzarella and Swiss cheese until golden brown.IngredientsThe Homemade Swedish Meatballs:1 lb ground beef (80/20)1/2 lb ground pork1/2 cup panko breadcrumbs1/4 cup whole milk1 large egg1 small yellow onion, very finely minced or grated2 cloves garlic, minced1 tsp salt & 1/2 tsp black pepper1/2 tsp ground allspice & 1/4 tsp ground nutmeg (the secret to authentic Swedish meatball flavor)2 tbsp unsalted butter (for searing)The Pasta & Creamy Gravy:12 oz egg noodles (wide egg noodles work best)4 tbsp unsalted butter4 tbsp all-purpose flour3 cups rich beef broth1 cup heavy cream1 tbsp Worcestershire sauce1 tsp Dijon mustardSalt and pepper, to tasteThe Cheesy Topping:2 cups freshly shredded mozzarella or Swiss cheese (Gruyère also works wonderfully)2 tbsp fresh parsley, chopped (for garnish)InstructionsPreheat and Prep:Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.Make the Meatballs:In a large bowl, soak the panko breadcrumbs in the milk for 2 minutes.Add the ground beef, ground pork, egg, minced onion, garlic, salt, pepper, allspice, and nutmeg. Gently mix with your hands until just combined (don’t overmix, or they’ll get tough).Roll the mixture into bite-sized meatballs (about 1.5 inches each).Brown the Meatballs:Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs and brown them on all sides (about 5 to 6 minutes). They don’t need to be fully cooked through yet. Remove them to a plate.Boil the Pasta:Cook the egg noodles in a large pot of boiling salted water until just al dente (about 2 minutes under package directions, as they will finish cooking in the oven). Drain and set aside.Make the Rich Swedish Gravy:In the same large skillet or pot used for the meatballs, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute.Slowly whisk in the beef broth and heavy cream, bringing the mixture to a simmer.Stir in the Worcestershire sauce and Dijon mustard. Simmer for 3 to 4 minutes until the sauce thickens into a rich, velvety gravy. Season with salt and pepper.Combine and Assemble:Stir the cooked egg noodles directly into the creamy gravy until well coated.Fold in half of the meatballs gently.Transfer the creamy noodle mixture into your prepared 9×13-inch baking dish. Scatter the remaining meatballs over the top, pressing them slightly down into the pasta.Bake and Melt:Sprinkle the shredded mozzarella or Swiss cheese evenly across the top.Bake uncovered at 375°F for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese on top is melted and golden-brown.Rest and Serve:Let the casserole rest for 10 minutes before garnishing with fresh parsley and serving.Pro Tip: Serving this with a side of tart lingonberry jam (or cranberry sauce) is the traditional Swedish way to cut through the richness of the creamy gravy and cheese!Would you like to pair this cozy pasta bake with a side of garlic-butter green beans or a crisp cucumber salad?
Swedish Meatball Pasta Bake
